White Papers

An Apple a Day for Baking, Cereals and Snacks

In this white paper, we will review the selection, processing, shelf life, nutrition, and practical aspects of the use of evaporated and low moisture apple products in snacks, bars, cereals and bakery products.

Building Better Brain Power: Fruits for Cognition

While fruits have always projected a healthy halo, a growing body of research indicates the daily consumption of fruits and vegetables can improve our mental well-being or aid with cognition.

Clearing “Hurdles” with Real Fruit Ingredients

Fruit ingredients, from drum-dried powders and flakes to purées and concentrates, can aid and extend shelf life in baking applications and other food systems. Fruit ingredients present formulators with another tool in their arsenal when seeking clean label solutions.

Fermenting Revolution: Hard Cider Stages a Comeback

Many industries would envy the hard cider industry’s double digit sales increases for the last three years and counting. Meeting consumer demand for this popular beverage requires a reliable supply of high-quality apple juice or other fruit juices with the appropriate attributes for cider brewing.

Fruit Adds “A-Peel” to Pet Food Formulations

Antioxidants, fiber and clean label implications — these and a host of other benefits make fruit powders, concentrates and purées attractive ingredients for pet food or treat formulations. In addition, consumers’ top concerns when purchasing pet food include a desire for foods processed in the U.S. and cleaner, simpler product profiles.

Side of Apples… Hold the Sulfites

The industry push for clean labels shows no signs of slowing down. Indeed, its rapid acceleration is fueled by consumer demand for foods formulated with simple, more natural ingredients whenever possible.

Blogs

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  California Chill Hours
  So far, California’s San Joaquin Valley has been having a chilly winter, which is just what our stone fruit trees need to allow for record-high yields. Seasonal chill hours are a critical component of tree fruit production, typically tracked as hours where the temperature is below 45 degrees from November 1st – March 1st. If […]
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  California Strawberry Production
  The production of strawberry in California increased in fresh market volume, and also in juice grade, but remained fairly flat for freezer grade. With increased acreage in 2022 over the previous year it gave the fresh market an opportunity to receive more fruit, but with less than ideal growing conditions at times in 2022 the […]
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  Cold Storage Inventory
  Cold storage inventory of strawberry at the end of the year as reported by USDA has increased since the small volume in 2020. It currently remains a little under the inventory position of 2018. Cold storage inventory of strawberry by item indicates that most categories are below their ten year averages. The exception to this […]
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  Frozen Strawberry in the U.S.
  California has packed less #1 grade strawberry per year as frozen in the period of 2018-2022 compared to the previous five year period. At one time California would regularly pack up more than 400 million pounds of #1 grade frozen strawberries in a year. In 2022 the volume was 347 million pounds, and nearly 100 […]
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  Fresh Market Strawberry Volume
  Fresh market strawberry volume is off to a slow start in California due to the recent weather events. Florida is also running a little behind as well. This is leaving suppliers in Mexico with a very strong market. Current FOB wholesale pricing for strawberry is listed at more than $20 per box according to USDA […]
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  Winter Strawberry Acreage
  Winter strawberry planted acreage increased in every district this year according to the 2023 Acreage Survey published by the California Strawberry Commission. California had an increase originally but lost acreage with storm damage in January. Production from other areas is ongoing currently with good pricing for fresh market fruit delivered to markets in the U.S. […]